Here's another opportunity to learn how to cook with fresh vegetables that are colorful, healthy, and appetizing, the way they do in south India while we talk about an interesting topic from Indian culture. In the fist night of this hands-on class you'll discover how to prepare delicious recipes such as Chloe Puri - chickpeas simmered in tomato sauce and coconut milk accompanied by puffed bread and mung bean salad with coconut and cucumber. Night two you learn how to make South Indian daal rice: simmer all colors of veggies with lentils and rice - a one pot easy to make meal that will satisfy your entire family. We'll make raitha (a yogurt dip) to accompany this delicious dish. Bring to class: apron, dish towels, paring and chopping knife, peeler and take home containers.